Directions

Prep

20 m

Cook

20 m

Ready In

40 m

Preheat oven to 350 degrees F (175 degrees C).

In a large saucepan bring 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers.

Bake in preheated oven for 20 minutes, or until cheese is melted.

All done! Now take a photo, rate it, and share your accomplishments!

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Reviews 14

17 Ratings

NANCYHANKS

1/1/2007

I have made this recipe for years, but with 4 cups of COOKED rice, that is about 2 cups of uncooked rice. Also, do not drain the canned mushrooms, and and rinse out the soup cans with a little water and add that. It is great! Please try it again.

Mais

9/15/2012

Ok, so the problem that everybody has is the "dryness" issue, but I think the recipe creator forgot to mention that you have to COVER the casserole before placing it in the oven. Just do that, and you'll have the most moist mushroom rice casserole, well done Rebecca, this is a keeper..!!

Pam-3BoysMama

11/30/2010

Why didn't I read the reviews before I made this recipe? I halved the recipe as I only wanted two servings and maybe some leftovers. As soon as I cooked the rice I realized I was in trouble. I doubled the amount of soup the recipe called for. I wish I'd mixed in some milk to add moisture, as the result was still somewhat dry. The resulting rice mixture completely filled a 2 1/2 quart baking dish. Seems to me that somehow the recipe is off a bit, as I was only making half a recipe and the FULL recipe is supposed to fill a smaller dish. While this was a bit bland, there is hope for this recipe. IF I make it again, I will cook much less rice in chicken broth instead of water. I would also add some salt, pepper, and probably a little garlic.